Catholic Fasting in France - From the Franks to the Eighteenth Century
by Jim Chevallier
Is bacon fat meat? Chicken? Cheese? Eggs? All of these have been considered, at different times, meat or meatless foods by the Catholic Church. The eighteenth century historian Le Grand d'Aussy included several long passages on the complex history of Catholic fasting in France in his master work on the history of French food and these are collected and translated here for the first time.